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1
Roast the peppers, then peel, seed, and cut into long strips.
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2
Roast the chiles, then peel, seed, devein and dice.
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3
Heat the oil in a large stew pot over medium-high heat.
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4
When the oil is almost smoking, add in the venison and cook till the meat is lightly browned, 3 to 5 min.
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5
Add in the onion and garlic and saute/fry 2 min more.
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6
Stir in the carrots, peppers, and chiles and cook 1 minute more.
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7
Add in the hominy, water, salt, and pepper and bring the mix ot a boil.
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8
Reduce the heat to low and let the stew simmer 1 1/2 hrs, stirring occasionally to prevent burning, till the meat is very tender.
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9
Just before serving, add in the tumbleweed greens, stir 1 minute and spoon into bowls.
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10
*****
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11
The Apache people lived in many regions throughout southeastern Arizona and New Mexico.
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12
The men hunted the animals which roamed the mountains, and the women gathered and harvested both wild foods and the foods which they cultivated on the land.
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13
This recipe is based on a traditional stew which was taught to me by a San Carlos medicine man during one of my visits to his ranch.
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14
When I prepare the stew now, I can vividly remember the tapping of his traditional water drum and the songs he chanted in his native Apache tongue.
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15
Through his songs, he asked for all people to walk in harmony with Mother Earth and be guided by the spirit of the mountains and the spirit of his drum.
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16
I still remember the sincerity and yearning of his songs.
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17
Depending on what type of produce was available, the ingredients added to the venison varied each time the stew was prepared.
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18
This recipe includesthe basics of the stew, but you can substitute other vegetables.
